Chrissy Teigen's Sweet & Spicy Sesame Chicken Noodles with Bok Choy
Chrissy Teigen

Chrissy Teigen's Sweet & Spicy Sesame Chicken Noodles

with Bok Choy

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 820 Cals/serving
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For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. These easy noodles get a punch of nutty sesame flavor from a quick sauce made with tahini, sweet chili sauce, and more.

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, whisk together the tahini, soy sauce, vinegar, sweet chili sauce, honey (kneading the packet before opening), and half the sesame oil until smooth. Season with salt and pepper. 

Cook the noodles:
2 Cook the noodles:

Add the noodles to the pot of boiling water; cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat; reserving 1/2 cup of the noodle cooking water, drain thoroughly and return to the pot. Top with the remaining sesame oil and stir to coat. 

Start the chicken:
3 Start the chicken:

While the noodles cook, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 

Finish the chicken & cook the bok choy:
4 Finish the chicken & cook the bok choy:

Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy is softened and the chicken is cooked through. Turn off the heat. 

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pot of cooked noodles, add the cooked chicken and bok choy, sauce, and half the reserved noodle cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy! 

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, whisk together the tahini, soy sauce, vinegar, sweet chili sauce, honey (kneading the packet before opening), and half the sesame oil until smooth. Season with salt and pepper. 

2 Cook the noodles:

Add the noodles to the pot of boiling water; cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat; reserving 1/2 cup of the noodle cooking water, drain thoroughly and return to the pot. Top with the remaining sesame oil and stir to coat. 

Cook the noodles:
Start the chicken:
3 Start the chicken:

While the noodles cook, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 

4 Finish the chicken & cook the bok choy:

Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy is softened and the chicken is cooked through. Turn off the heat. 

Finish the chicken & cook the bok choy:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pot of cooked noodles, add the cooked chicken and bok choy, sauce, and half the reserved noodle cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!